Colombian chicken and vegetable soup

Colombian recipes

Meats and fowl

Meal

Medium

90'

This authentic chicken and vegetable soup (sancocho de gallina) is Colombian comfort food at its best! In this traditional recipe, GOYA® Sofrito - a flavorful cooking base made from tomatoes, peppers, onions, garlic and cilantro - is combined with veggies, potatoes, chicken and Latin spices to create a pot filled with deeply-seasoned broth, moist chicken pieces and tender, flavorful vegetables. Try it and you’ll quickly learn why this hearty, satisfying soup is one of Colombia’s national treasures. 

Ingredients Preparation Share

Ingredients

Rations:

Necesary

  • 1 whole chicken (about 1,800 grams), cut into 8 pieces
  • 1 tablespoon of Adobo with GOYA pepper
  • 1 tablespoon of grounded cumin
  • 4 packages of chicken flavored bouillon
  • 1 package of Sazón Goya
  • 1 tablespoon of Garlic Paste
  • 1 large of onion, chopped
  • 0.5 cup of sofrito
  • 8 sprigs fresh cilantro, plus 3 tbsp. chopped fresh cilantro, for garnish
  • 2 medium red potatoes, peeled and cut into pieces
  • 2 packages of potatoes

For the hot sauce or chilli

  • 1 habanero pepper, seeded and finely chopped
  • 1 small tomato finely chopped
  • 0.25 cup of finely chopped scallions
  • 0.25 tablespoon of Adobo with GOYA pepper
  • 1 tablespoon of lemon juice
  • 1 tablespoon of corn oil
  • 1 pinch of salt and pepper, to taste

Preparation

  1. Season chicken with Adobo and set aside. In large, heavy-bottomed pot, combine 10 cups water, chicken bouillon, Sazón, garlic, onion, sofrito, and 8 sprigs cilantro. Set pot over medium-high heat; bring water to boil. Reduce heat to low and simmer for 10 minutes.
  2. Remove and discard cilantro sprigs. Add chicken thighs, legs and wings to pot; gently simmer (without boiling) 15 minutes. Add chicken breasts and continue to simmer until chicken is cooked through (juices run clear and instant read thermometer registers 165°F when inserted into thickest part of chicken without touching bone), about 10 minutes more. Skim off and discard any fat or foam that rises to surface.
  3. Add potatoes and Colombian stew mix to pot with chicken; simmer until vegetables are completely tender, about 15 minutes. Taste soup and season with salt and pepper, if desired.
  4. Meanwhile, in small bowl add ½ cup water, habanero, tomato, scallions, Adobo, lemon juice and corn oil. Stir salsa until well combined; season to taste with salt and pepper.
  5. To serve, ladle the soup into large bowls, garnish with chopped cilantro and serve with hot sauce on the side.

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